These spinach bacon ranch twice baked potatoes are packed full of flavor and made with a secret ingredients – Greek yogurt ranch dip. So delicious and PACKED full of flavor. They make a great side dish or a main course.
We really need to talk about my newest obsession – Hello by Adele. Seriously people this woman is freaking perfect. How can one person have such an amazing voice? Also you should know that when I’m listening to this song on repeat in my car I sound just like her. Well I sound just like her in my head. Also I’m pretty sure that people driving next me think I’m screaming or writhing in pain the way my face looks as I’m belting out the song. Of course in my head I look like the most awesome singer on stage at the Grammy’s.
{I saw this quote this weekend on FB but have zero idea how originally said it but thought it was still pretty accurate.}
Isn’t it weird how safe we feel when we are in our car? People can see in and we still act like complete weirdos. I mean I wouldn’t do the same singing screeching while sitting on a park bench. That’s actually a lie. I probably would. I’m pretty random in my real life.
Ok so enough about my weird obsession with Adele. Lets talk about my obsession with potatoes. If I haven’t already told you about billion times I love carbs. Especially carbs in the form of potatoes. I mean pasta is great but please give me all the potatoes.
These babies aren’t just any potatoes either. Nope. They are twice baked (my favorite!) and stuffed with fresh baby spinach, bacon, Sabra farmer’s ranch Greek yogurt dip and cheese. I would never forget the cheese. I also drizzled on extra ranch dip because it just makes the potato even more amazing.
I do think these potatoes make a great side dish but I would not judge you if you hate them for dinner. I might have done that…
I have used Sabra Greek yogurt dips in my cooking before and there seems to be no stopping that trend. I love that they have simple ingredients and they are packed with FRESH vegetables and not any of that weird half dried stuff.
The ranch is currently my favorite which is no shocker since I grew up in the mid-west and I think it’s a rule you have to love ranch if you grew up there. I’m really not kidding I think it’s a rule.
Ok I’m kidding it’s not a rule. But it should be.
{Want to know about Sabra farmer’s ranch Greek yogurt dip? Head on over to their site to learn about their delicious dip PLUS get yourself a $2 off coupon!}
Looking for even more potato recipes? Try my warm bacon herb potato salad, cheesy potatoes or my twice baked stuffed reuben potatoes.
Spinach Bacon Ranch Twice Baked Potatoes
These spinach bacon ranch twice baked potatoes are packed full of flavor and made with a secret ingredients - Greek yogurt ranch dip. So delicious and PACKED full of flavor. They make a great side dish or a main course.
Yield: 4 potatoes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 2 cups chopped fresh baby spinach
- 2 cup shredded cheddar cheese, divided
- 1-1/2 cups diced crispy bacon
- 3/4 cup Sabra Greek yogurt ranch dip, more for topping
- Chopped chives, for topping
Directions:
Preheat your oven to 425 degrees.
Poke a few holes into your potatoes and wrap in foil. Bake for about an hour until the potato is soft. Once fully cooked remove from the oven, carefully unwrap and let rest for about 10 minutes to cool slightly.
Cut the potato down the middle, scoop out the potato insides (careful to keep the potato skin intact) and add them to the bowl of an electric mixer. Place your potato skin "shells" onto a baking sheet and bake for another 10 minutes to create a "bowl" for your stuffed potato goodness.
In your mixer bowl full of potato insides add chopped baby spinach, 1 cup cheddar cheese, 1 cup bacon and ranch dip. Mix on medium speed until fully combined. If the mixture is too thick thin it out with a few splashes of milk. You want the potatoes to be
Remove the cooked potato skins from the oven and stuff each shell with an equal amount of the potato mixture. They will be very stuffed.
Top each potato equally with remaining cheddar cheese. Add back to the oven and cook for about 30 minutes until the filling is hot and the cheese on top is fully melted.
Drizzle each potatoes with a little more ranch dip, top with remaining bacon and a sprinkling of chives if desired.